If serving at a buffet, leave the dressing on the side so the leaves don’t wilt
- 6 vine tomatoes, halved across the middle
- 2tbsp icing sugar
- 2tbsp olive oil
- 200g (7oz) British streaky bacon, grilled until crispy
- 4tbsp capers in salt, wiped to remove excess salt but not rinsed
- 100g (4oz) baby spinach
- 4tbsp pitted black olives
- for the dressing
- 2tbsp red wine vinegar
- 4tbsp olive oil
Heat the oven to 140C, 120C fan, 275F, gas 1. Place the tomatoes cut side up in a roasting tin, dust over the icing sugar with a sieve (icing sugar melts more evenly than ordinary sugar), drizzle over the olive oil and scatter with salt and pepper. Roast in the oven for 3 hours, until shrivelled and slightly blackened. It’s worth making double of these – they keep in olive oil for a couple of weeks and are delicious with pasta or grilled meats.
When the tomatoes have cooled completely, toss them with the other ingredients. Whisk the vinegar with the oil and season. Serve drizzled over the salad.